Experience the sweet and creamy flavors of Traditional Cannoli. This classic Italian dessert combines a crispy shell with a rich ricotta filling, creating a delightful treat that has been enjoyed for generations. Follow this recipe to bring the authentic taste of Italy into your kitchen.
Inspiring Quote
“Life is a combination of magic and pasta.” – Federico Fellini
Recipe Description
Cannoli are a famous Italian dessert originating from Sicily. These delightful pastries consist of a crispy, fried shell filled with a sweet and creamy ricotta mixture. The origins of cannoli can be traced back to ancient Sicily, where they were made during the Carnevale season as a symbol of fertility. Over time, cannoli have become a beloved dessert worldwide. Traditional fillings include ricotta cheese mixed with sugar and often enhanced with chocolate chips, candied fruit, or pistachios. This recipe provides a detailed guide to making authentic Sicilian cannoli at home.
Ingredients
For the Shells:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, cold and cut into small pieces
- 1 egg, lightly beaten
- 1/2 cup Marsala wine (or red wine)
- 1 egg white, lightly beaten (for sealing the edges)
- Vegetable oil (for frying)
For the Filling:
- 2 cups ricotta cheese (drained overnight if very wet)
- 3/4 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1/2 cup mini chocolate chips (optional)
- 1/4 cup candied orange peel, finely chopped (optional)
- 1/4 cup chopped pistachios (optional)
- Powdered sugar (for dusting)
Procedure
- Prepare the Shells:
- In a medium bowl, mix the flour, sugar, and salt. Add the cold butter and work it into the flour mixture with your fingers until it resembles coarse crumbs.
- Add the beaten egg and Marsala wine to the flour mixture. Mix until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth.
- Wrap the dough in plastic wrap and let it rest at room temperature for at least 1 hour.
- Roll out the dough on a lightly floured surface to about 1/8 inch thick. Cut out circles of dough (about 4 inches in diameter) using a cookie cutter or a glass.
- Wrap each circle around a metal cannoli tube, sealing the edges with a little egg white. Heat the oil in a deep fryer or heavy saucepan to 350°F (175°C). Fry the dough-wrapped tubes in batches until golden brown and crispy, about 2-3 minutes.
- Carefully remove the cannoli shells from the oil and drain on paper towels. Let them cool completely before removing the metal tubes.
- Prepare the Filling:
- In a medium bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- Fold in the mini chocolate chips, candied orange peel, and chopped pistachios if using.
- Transfer the filling to a piping bag fitted with a large round tip.
- Assemble the Cannoli:
- Just before serving, fill the cannoli shells with the ricotta mixture by piping it into both ends of each shell.
- Dust the filled cannoli with powdered sugar.
Conclusion
Enjoy your homemade Traditional Cannoli, a classic Italian dessert that is sure to delight your taste buds. Perfect for any special occasion or just as a sweet treat, these cannoli are a testament to the rich culinary heritage of Sicily.
Additional Notes
- For best results, fill the cannoli shells just before serving to prevent them from becoming soggy.
- You can customize the filling with your favorite add-ins, such as chocolate chips, candied fruit, or nuts.
Beverage Pairings
Cannoli pairs well with:
- Wine: A sweet dessert wine such as Moscato or a light sparkling wine like Prosecco complements the rich flavors of the cannoli.
- Coffee: A strong espresso or a cappuccino pairs nicely with this dessert.
- Non-alcoholic: A chilled glass of milk or a creamy hot chocolate are great options.
Shopping List
- Cannoli Tubes: Cannoli Tubes Set
- Deep Fryer: Presto 05466 Stainless Steel Dual Basket Pro Fry Immersion Element Deep Fryer
- Mixing Bowls: Pyrex Glass Mixing Bowl Set
- Pastry Bag: Ateco 14-Inch Decorating Bag
- Microplane Grater: Microplane 46020 Premium Classic Series Zester
- Marsala Wine: Pellegrino Marsala Fine I.P. DOC
- Espresso Maker: De’Longhi EC155 15 BAR Pump Espresso and Cappuccino Maker
- Powdered Sugar: Domino Confectioners Sugar, 1 lb
- Vanilla Extract: Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract